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Pumpkin Pancakes

cook:

30 min

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So here I'm back in the States and it's the pick of pumpkin season. I went with Zikki the other day to Union Square Farmers Market and I saw all the beautiful squashes and pumpkins- I just had to make some recipes for you! I still don't have an oven at the new apartment (supposed to arrive today) so we continue our non-oven baking sessions with these gorgeous Pumpkin Pancakes! They are insanely beautiful in color, gingies like my beard, perfect with butter and maple syrup. Perfect as a wonderful post-Thanksgiving breakfast.

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Picture for Pumpkin Pancakes

US

original

metric

Ingredients

whole milk

250 ml whole milk

flour

230 gr flour

pumpkin puree

180 gr pumpkin puree

yogurt

50 gr yogurt

light brown sugar

40 gr light brown sugar

baking powder

10 gr baking powder

salt

5 gr salt

pumpkin spice

5 gr pumpkin spice

vanilla

5 gr vanilla

cinnamon

3 gr cinnamon

free range eggs

2 free range eggs

Butter

Butter

Maple Syrup

Maple Syrup

Directions

Step 1

In a bowl mix milk, yogurt, pumpkin puree.

whole milk

250 ml whole milk

yogurt

50 gr yogurt

pumpkin puree

180 gr pumpkin puree

Bowl

Bowl

Step 2

Add the eggs and vanilla and stir well. Set aside.

free range eggs

2 free range eggs

vanilla

5 gr vanilla

Step 3

In a separate bowl mix flour, sugar, baking powder, salt, pumpkin spice, and cinnamon.

flour

230 gr flour

baking powder

10 gr baking powder

salt

5 gr salt

pumpkin spice

5 gr pumpkin spice

cinnamon

3 gr cinnamon

Mixer

Mixer

Step 4

Add the wet ingredients into the dry ingredients. Mix just until incorporated, don't over mix, we don't want to develop gluten.

Step 5

Heat a flat pan on medium-low heat.

Step 6

Add a tbs of butter and pour the batter.

Butter

Butter

Step 7

Let the pancakes cook for 3 min, then flip and cook for another 3 min on the other side.

Step 8

Stuck the pancakes on top of each other, add a piece of butter, and shower with maple syrup.

Butter

Butter

Maple Syrup

Maple Syrup

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